Spiced Lentils

“Spiced Lentils” is a recipe I created sometime in the last two years since moving to Brazil.  You don’t have to follow the spices exactly – you can omit any, add more of or less of – it all depends on your taste.  But these are the measurements that I use when making lentils and for me and my family, it’s the perfect blend – flavourful without burning your mouth.

You can eat them as a side dish or a main dish.  Serve with rice or couscous, or you can be more elaborate with ideas and recipes I’ve listed below.

Ingredients:

1 cup green(or brown) dry lentils, rinsed

1 tsp salt

1 tsp curry  

1 tsp turmeric

1/4 tsp pumpkin pie spice (a mixture of cloves, nutmeg and cinnamon)

1/2 tsp pepper

Few shakes of cumin

4 cups of water

Mix everything together in a pot on high and cover with lid. Bring to a boil.

Turn down the heat to low.  You can simmer lentils for about 40 minutes or until the water has been absorbed,

OR,

Boil for 5-10 minutes, turn off the heat and let them sit with the lid on for at least an hour and a half. This is definitely the most economical and environmental option and the one I use if I have time.

Here are a few different ways my family eats spiced lentils:

• in soup
• in hummus
• with fried onions and fried eggs on top
• in a loaf – I have made this “Really Good Lentil Loaf” many times and it is true to its name.
• in tapiocas with cheese (tapiocas are a kind of Brazilian crepe made with tapioca flour and water):

Enjoy, and if you have any questions do not hesitate to ask in the comments below.